Roasted Butternut Squash with Goat Cheese is a simple recipe that packs in tons of flavor! Cubed squash is baked in the oven, then tossed with toasted nuts, pomegranate seeds, and fresh rosemary. Serve this easy and healthy side dish for holidays like Thanksgiving and Christmas, or whip it up for a weeknight meal.

An overhead shot is used to show a bowl of butternut squash and goat cheese.

After recently learning How to Cut a Pomegranate I wanted to add it to ALL of the dishes that I could.

And the favorite so far… this Roasted Butternut Squash with Goat Cheese!

The subtly sweet flavor of the roasted squash pairs beautifully with the creamy goat cheese, tart pomegranate arils, and crunchy walnuts.

The presentation is fancy enough for a healthy holiday side dish or dinner party.

But it’s easy enough to make for weeknight dinners all Fall and Winter long!

Butternut squash, nuts, sweetener, pomegranate seeds, goat cheese, and oil are the ingredients for this recipe.
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Ingredients

The simple ingredients you need to make this roasted butternut squash with goat cheese recipe include:

  • Butternut squash. Find a medium to large squash that is around 3 pounds in weight. (This should give you roughly 2 pounds of cubed squash once the skin is removed!) If it’s bigger than this you can freeze the rest to have on hand for the future.
  • Sweetener. Honey was tested in this recipe but pure maple syrup may be used instead.
  • Nuts. Coarsely chopped walnuts give a wonderful crunch to this dish. Pecans would also taste great!
  • Herbs. Fresh rosemary is highly recommended for the best results. A sprinkle of dried rosemary will work if that’s all you have.
  • Goat Cheese. The pungent cheese is ideal to pair with the other foods. You can also try other crumbled cheeses like feta or gorgonzola.
  • Pomegranate seeds. Fresh or previously frozen arils provide a burst of sweet and tart flavor. You can buy these prepared, but cutting a pomegranate is easy and less expensive!

How to Make Roasted Butternut Squash with Goat Cheese

The basic steps for making butternut squash with goat cheese are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Cut into Chunks

Either use a vegetable peeler to remove the skin or slice it off carefully with a knife. Then cut the butternut squash into 1-½ inch pieces. This should result in approximately 5 cups.

(If you don’t already know how, you can learn how to cut a butternut squash!)

Butternut squash is cubed on a cutting board.

Toss in Seasonings

Whisk together oil, honey, salt, and pepper in a large bowl. Add in the cubed squash and mix until all the chunks are well coated.

Roast in Oven

Place parchment paper on a large baking sheet and then arrange the coated squash in a single layer.

Bake in a preheated 400°F oven for 25 minutes.

Cubed butternut squash is roasted in the oven on a baking sheet.

Add Nuts

Carefully remove the sheet from the oven and sprinkle the chopped nuts over the squash so they are evenly covered. Return the squash to the oven and continue roasting for another 5-10 minutes, or until the nuts become fragrant.

The chopped nuts are tossed on top of the butternut squash.

Garnish and Serve

Allow the squash to cool slightly then transfer to a large serving bowl. Fold in the chopped rosemary, crumbled goat cheese, and Pomegranate seeds. Serve immediately and enjoy!

Roasted butternut squash and goat cheese are combined in the bowl with nuts and pomegranate seeds.

Meal Prep and Storage

  • To Prep-Ahead: Remove the pomegranate seeds, chop the rosemary and nuts, and roast the butternut squash. Keep each separately in the refrigerator until ready to heat and serve.
  • To Store: Refrigerate in an airtight container for up to 3-5 days.
  • To Freeze: The completed recipe does not freeze well, however both the pomegranate arils and the butternut squash can be frozen.
  • To Reheat: Pop the leftovers in the microwave for 30 second intervals until warm.

Dietary Modifications

The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Dairy-Free – Omit the goat cheese or substitute with a dairy-free cheese.
  • Vegan – Use maple syrup instead of honey and either leave out the cheese or swap out for a plant-based alternative.
  • Nut-Free – Mix in seeds instead of nuts for a crunchy texture.
Butternut squash and goat cheese are served for a holiday side.

FAQs

If butternut squash good for you?

Butternut squash is a low-calorie and low-fat food high in fiber that is full of healthy nutrients. However, it is high in potassium, so those taking beta-blockers should eat it in moderation.

What does butternut squash pair well with?

This squash goes well with both sweet and savory flavors.

Popular herb parings include cinnamon, nutmeg, sage, thyme, and rosemary. Honey, maple syrup, and brown sugar are often used to enhance its sweetness. Salty meats, strong cheeses, and crunchy nuts also taste great with butternut squash.

Do you have to peel butternut squash before roasting?

You do not need to remove the skin if you are roasting a whole butternut squash. If you are roasting cubes it is better to peel before baking.

Which is healthier butternut squash or sweet potatoes?

Both are nutritious options full of vitamins and minerals. Butternut squash is lower in calories, carbs, and sugar, while sweet potatoes are higher in fiber and protein.

Expert Tips and Tricks

  • Chop even. Make the cubes of squash as close in size as possible so they cook at the same rate.
  • Get the most flavor. Fresh rosemary will give you better results than dried.
  • Line the sheet. Using parchment paper will make cleanup a breeze.
  • Prep it. At the very least, cut the pomegranate in advance. You can also chop the nuts and rosemary, and even roast the squash.

More Butternut Squash Recipes

Can’t get enough squash? Try out these other tasty recipes:

You might also even enjoy this Roasted Delicata Squash!

Tap stars to rate!

5 from 6 votes

Roasted Butternut Squash with Goat Cheese

Roasted Butternut Squash with Goat Cheese is a simple recipe that packs in tons of flavor! Serve this easy and healthy side dish for holidays like Thanksgiving and Christmas, or whip it up for a weeknight meal.
Butternut squash, goat cheese, and pomegranate are served for a holiday recipe.
Yield 6 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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Ingredients 

  • 1 butternut squash about 2 pounds
  • 2 Tbsp. oil
  • 2 Tbsp. honey
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ¾ cup walnuts or pecans, coarsely chopped
  • 1 ½ tsp. rosemary fresh, finely chopped
  • 2 oz. goat cheese crumbled
  • ¼ – ½ cup Pomegranate seeds

Instructions 

  • Preheat the oven to 400 degrees.
  • Peel and cut butternut squash into 1 – 1 ½ inch chunks. You should end up with about 5 cups.
  • Add oil, honey, salt, and pepper to a large bowl. Whisk to combine. Add cubed squash and toss until well coated.
  • Line a large baking sheet with parchment paper and place coated squash in a single layer.
  • Bake in a preheated oven for 25 minutes. Sprinkle chopped nuts evenly over the squash and continue roasting for another 5-10 minutes, or until the nuts become fragrant.
  • Let squash cool slightly before adding to a large serving bowl. Toss with chopped rosemary, crumbled goat cheese, and Pomegranate seeds. Serve immediately and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 6 votes

Notes

  • To Store: Refrigerate in an airtight container for up to 3-5 days.
  • To Freeze: The completed recipe does not freeze well, however both the pomegranate arils and the butternut squash can be frozen.

Nutrition

Calories: 246kcal, Carbohydrates: 23g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 360mg, Potassium: 540mg, Fiber: 4g, Sugar: 8g, Vitamin A: 13428IU, Vitamin C: 28mg, Calcium: 105mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. I’m prepping as much as possible to take dish to holiday potluck the next day.
    1. DAY ONE: If the b’nut squash is roasted & refrigerated, & the walnuts are chopped & refrigerated, at what point do you roast the walnuts?
    2. DAY TWO: Are walnuts roasted (or perhaps toasted in fry pan)? Then, assemble & use a microwave to heat everything except goat cheese & pomegranate toppings?
    Excited to try your recipe…so colorful for holidays! Thanks!

    1. My apologies for just now catching this! I hope you were able to figure it out, but in the future: I would chop/prep everything the day before and then add it to the oven the day of for the best taste and texture. You can go ahead and roast the walnuts ahead of time, but I would store them at room temperature. I’d avoid the microwave as this is going to drastically alter the texture of everything! Hope you are having a Happy Holiday season!